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Old 05-08-2009, 03:17 PM   #1
Julohan
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I am reading a book and looked at some of your all grain setups. Some of you have three pots. The people with 3 pots have a Mash Tun pot, then a lauter pot, the a boil pot. Am I correct. I don't see any setups with two pots, which from my understanding one pot is the mash lauter tun pot, then a boil kettle pot. Am I correct on this setup also? Last which do people prefer out of the two?



 
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Old 05-08-2009, 03:19 PM   #2
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The three you see are hot liquor tank, mash tun, boil pot. I haven't seen a setup that separates mash tun and lauter tun.



 
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Old 05-08-2009, 03:26 PM   #3
phatuna
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You can do a search on youtube to see what kinds of set-ups people are using. This is an easy one (cooler mash-lauter).

 
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Old 05-08-2009, 03:37 PM   #4
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This brings up a related question. The pro brewers that DO have a seperate Lauter Tun... what is the purpose of moving the mash to a different vessel? I mean, do they somehow get more efficiency by transporting all that liquid and grain material into another container? It seems like they are just "dirtying another pot". Could someone please clue me in?
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Old 05-08-2009, 04:07 PM   #5
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I think I somewhat understand the basics of all grain brewing. So you heat up the water to a desired temp., then you put it in the Mash Lauter Tun, pour all of the grain. Let sit for the desired time. then drain into boil kettle. If short, heat up more water called strike water. Then let drain into boil kettle and precede to do the rest of the process. Questions, when you apply the strike water to get the volume of water you need, do you let the water sit in the grains for the desired time, the initial time, or do you drain the water into the boil kettle right away? Also what an when is a sparge arm used? Is it necessary to have?

 
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Old 05-08-2009, 04:14 PM   #6
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Don't forget to mix/stir your initial mash to get out ALL the air, let it sit for an hour or so, drain, then mix in sparge water stirring very well, let sit for maybe 10 min's.more or less, depending on your system and how it functions, doesn't need much as you are now "rinsing" the sugar from the grains. Repeat if necessary. Boil down to desired volume. Sparge arm is not necessary, just batch sparge.

 
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Old 05-08-2009, 04:41 PM   #7
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So instead of adding the extra water at the end, you could put it through a sparge arm instead? Is there much of the difference between using a sparge arm or not? Is sparge water and strike water used interchangeable?

 
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Old 05-08-2009, 04:53 PM   #8
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Quote:
Originally Posted by macabra11 View Post
This brings up a related question. The pro brewers that DO have a seperate Lauter Tun...
Um, I don't think very many breweries DO have serparate lauter tuns. The ones I've either worked at or visited had a MLT!
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Old 05-08-2009, 05:31 PM   #9
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I know Full Sail does. But like I said... I can't imagine what the benefit would be.
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Old 05-08-2009, 05:40 PM   #10
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Having a separate lauter tun allows a brewery to lauter one batch which mashing in the next batch...assembly line style.

Julohan... strike water is mixed with grain for the mash. Sparge water is used to rinse sugar out of mashed grain. Read my all grain primer as seen in the link in my sig below.


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